Categories: coffeecake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1 cup buttermilk
• 1/4 cup butter, melted
• 2 eggs
• 1 1/2 cups blueberries, if frozen, do not thaw
• 1/2 cup pecans, chopped
• ICING:
• 1/4 cup white chocolate chips
• 3 tablespoons powdered sugar
• 1 -2 tablespoon milk

Directions

1. Heat oven to 350 degrees Fahrenheit.

2. Grease bottom only of 9X5-inch loaf pan.

3. In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.

4. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.

5. Cool in pan on wire rack 10 minutes.

6. Run knife round edges of pan to loosen loaf.

7. Remove loaf from pan; place on wire rack.

8. Cool completely, about 1 ½ hours.

9. In small microwavable bowl, microwave white chocolate chips on high 30 seconds. Stir until melted; if necessary microwave in additional 10 second increments until melted.

10. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.

11. Drizzle icing over loaf. Let stand until icing is set before storing.

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